Preheat the smoker to 230°F. Score the fat on the pork, then slather it in yellow mustard for the binder. Season the pork evenly on all sides with the BBQ rub.

Place the pork directly on the grates of the smoker with the fat cap down. After 90 minutes, begin basting the pork butt with the BBQ sauce every 60-90 minutes.

Smoke for 8-10 hours until the internal temperature reaches 165°F. Tightly wrap the pork with foil (or butcher’s paper).

Return the wrapped shoulder to the smoker and cook until the internal temperature of the meat reaches

205°F and the thermometer probe slides into the meat like softened butter.

When the pork reaches an internal temperature of 195°‒203°F, remove it from the smoker. Let it rest in an aluminum pan for 30-60 minutes, either wrapped or unwrapped. Then, shred the meat using two forks, your hands, or bear claws. If using your hands, be sure to wear protective gloves to avoid burns.